Warner Bratzler Research Articles

Effects of gender and slaughter age on meat quality of Anatolian water buffaloes.

The study aimed to investigate the effects of slaughter age and gender on specific carcass and technological meat quality characteristics in Anatolian water buffaloes. The study was conducted on 55 water buffaloes using a 2 × 2 factorial design with two independent variables at two levels. Gender subgroups of male (n = 29) and female (n = 26) and slaughter age subgroups of younger than 2years of age (n = 29) and older than 2years of age (n = 26) were evaluated. Hot carcass and cold carcass weights were higher in old water buffaloes than young ones (P < 0.001). The skin weight of old buffaloes was also higher than young buffaloes (P < 0.01). Drip loss, expressed juice, and Warner Bratzler (WB) shear force values of longissimus dorsi (LD) muscles were not influenced by age group and gender of buffaloes. The lightness (L*) and hue (H*) values were higher in young buffaloes than old animals (P < 0.001). The meat of male buffaloes had lower redness (a*) and chroma (C*) values than that of female buffaloes. The current results indicated that female water buffalo could also be used for meat production away from negative impressions on the meat quality of female water buffalo.

Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened in different systems.

In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen Hair Goat () crossbred kids fattened under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in , , drip loss, water holding capacity, cooking loss and Warner–Bratzler peak shear force values of the experimental groups were not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater lightness () values and the intensive fattening group of Hair Goat kids had greater redness () values. For intensive, semi-intensive and extensive fattening groups of Hair Goat kids, total saturated fatty acid contents of longissimus dorsi (LD) muscle samples were respectively measured as 19.28 %, 23.75 % and 23.35 %. Total monounsaturated fatty acid contents were respectively measured as 67.30 %, 66.22 % and 65.72 %. Total polyunsaturated fatty acid contents were respectively measured as 5.46 %, 3.06 % and 3.16 % and conjugate linoleic acid contents were respectively measured as 0.48 %, 0.55 % and 0.65 %. For intensive, semi-intensive and extensive fattening groups of Saanen Hair Goat () kids, total saturated fatty acid contents of LD muscle samples were respectively measured as 21.01 %; 21.98 %, 19.10 %; total monounsaturated fatty acid contents were respectively measured as 64.04 %, 64.33 %, 52.44 %. Total polyunsaturated fatty acid contents were respectively measured as 3.53 %, 4.89 % and 4.84 % and conjugate linoleic acid contents were respectively measured as 0.52 %, 0.58 % and 0.73 %. It was concluded that the extensive fattening group had greater conjugated linoleic acid contents than the other fattening groups.

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef.

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.

Crossbreed and feed allowance affect final meat and eating quality of pigs from a free-range system

This study compared the meat and eating quality from fattening pigs raised in a free-range system involving two cross-breeds: Duroc x (Landrace x Yorkshire) (DYL); and Tamworth x (Landrace x Yorkshire) (TYL) and two feeding strategies (semi-ad libitum (NORM) or restrictive feeding of concentrate (80-50% of semi-ad libitum; RES)). Sixteen female pigs from each cross-breed were strip-grazing diverse pasture with a grass-clover mixture and forage herbs (338 m2/pig) and root chicory (34 m2/pig) from the age of 88 days and an average live weight of 32.2 kg (SD=1.9), and were allocated to either the NORM or RES feeding strategy after a three-week training and adaptation period. The NORM pigs were slaughtered after 68 days and RES pigs were slaughtered after 90 days of experimental feeding, in order to allow them to obtain the same slaughter weight as NORM within each cross-breed. Meat and eating quality was determined on the M. longissimus lumborum (LL) and the M. biceps femoris (BF) removed twenty-two hours post mortem. The DYL were superior to the TYL crossbreed when it came to carcass weight (84.6 vs. 70.3 kg) and lean percentage (63.6 vs. 54.5%) no matter the feeding strategy. The RES feeding strategy caused smaller carcasses (8.7%) with higher lean percentage (+1.5%). The BF was tenderer from the DYL crossbreed, whereas the LL from the TYL crossbreed had less acid and metal but sweeter flavor. The restricted feeding strategy had a negative impact on the texture of specifically the loin both measured as Warner Bratzler shear force (+8 N, 4 days post mortem) and as tenderness evaluated by a sensory panel, whereas the flavor of the meat was unaffected. The restricted feeding caused a change towards more poly-unsaturated fatty acids and n3 fatty acids and a lower ratio of n6/n3 fatty acids in the meat, which is favorable from a human nutrition point of view.

Effects of encapsulated cinnamaldehyde on growth performance, intestinal digestive and absorptive functions, meat quality and gut microbiota in broiler chickens.

Essential oils are potential antimicrobial alternatives and their applications in animal feeds are limited due to their fast absorption in the upper gastrointestinal tract. This study investigated the effects of encapsulated cinnamaldehyde (CIN) at 50 mg/kg or 100 mg/kg on the growth performance, organ weights, meat quality, intestinal morphology, jejunal gene expression, nutrient digestibility, and ileal and cecal microbiota. A total of 320 male day-old broiler Cobb-500 chicks were randomly allocated to four treatments with eight pens per treatment (10 birds per pen): 1) basal diet (negative control, NC); 2) basal diet supplemented with 30 mg/kg avilamycin premix (positive control, PC); 3) basal diet with 50 mg/kg encapsulated CIN (EOL); 4) basal diet with 100 mg/kg encapsulated CIN (EOH). Despite birds fed EOH tended to increase (P = 0.05) meat pH at 24 h, all pH values were normal. Similar to PC group, meats from birds fed EOL and EOH showed a reduced (P < 0.05) Warner–Bratzler force shear (WBFS) compared to the NC group. The highest villus to crypt ratios (VH/CD; P < 0.05) were observed in broilers fed either EOL or EOH, with an average of 14.67% and 15.13% in the duodenum and 15.13% and 13.58% in the jejunum, respectively. For jejunal gene expressions, only six out of the 11 studied genes showed statistically significant differences among the dietary treatments. Gene expressions of cationic amino acid transporter 1 (CAT-1) and neutral amino acid transporter 1 (B0AT-1) were upregulated in EOH-fed birds compared to PC and NC-fed birds (P < 0.05), respectively; while the expression of proliferating cell nuclear antigen (PCNA) was downregulated in EOL-fed birds when compared to NC birds (P < 0.05). Nonetheless, the expressions of cadherin 1 (CDH-1), zonula occludens 1 (ZO-1), and maltase-glucoamylase (MG) were all upregulated (P < 0.05) in EOH-fed birds compared to PC-fed birds. The apparent ileal digestibility (AID) of dry matter, crude protein, crude fat and of all 18 tested amino acids increased in EOL-fed birds (P < 0.01). Additionally, relative abundances (%) of ileal Proteobacteria decreased, while ileal and cecal Lactobacillus increased in EOH-fed birds (P < 0.05). In conclusion, dietary encapsulated CIN improved meat quality and gut health by reducing meat WBFS, increasing VH/CD in intestines, jejunal gene expressions, AID of nutrients and beneficial ileal and cecal microbiota composition.

Impact of Feeding Cover Crop Forage Containing Brassicas to Steers during Backgrounding on Palatability Attributes of Beef Strip Steaks.

Brassica cover crops have been widely used for improving soil health and as a feed resource for grazing cows, but their use in backgrounding diets is unknown. The objective of this study was to determine the impact of feeding a brassica cover crop mixture during backgrounding on beef palatability. Thirty steers were assigned to one of two dietary treatments during backgrounding with (1) ad libitum access to freshly cut brassica cover crop forage (CC) containing radish, turnip, rapeseed, and rye grass, or (2) common Midwestern dry lot backgrounding diet (CON). The steers were transitioned to a common finishing diet after backgrounding. Striploins were collected after harvest, and were analyzed for evaluation of the Warner–Bratzler shear force (WBSF), collagen content, autolysis of calpain-1, proteolysis of desmin, and troponin-T; in addition, the tenderness, juiciness, and flavor evaluated by a trained sensory panel. A treatment x day interaction was observed for WBSF (p = 0.02). Steaks from the CON diet were less tender than CC steaks on days 3 and 7, but did not differ on days 14 and 21. Feeding a brassica mixture cover crop during the backgrounding phase of production did not impact the collagen content, autolysis of calpain-1, or proteolysis of desmin and troponin-T. Thus, additional investigation into the mechanisms responsible for the differences observed in instrumental tenderness is warranted.

Oxidative stress and postmortem meat quality in crossbred lambs.

The objective of this study was to evaluate effects of different levels of lipopolysaccharide (LPS)-mediated oxidative stress on fresh meat quality. Crossbred lambs (n = 29) were blocked by weight and fed a standard finishing ration for the duration of the study. Lambs were individually housed and treatment groups were administered one of three intravenous injections every 72 h across a three-injection (9-day) cycle: saline control (control), 50 ng LPS/kg body weight (BW) (LPS50), or 100 ng LPS/kg BW (LPS100). Rectal temperatures were measured to indicate inflammatory response. Lambs were harvested at the Loeffel Meat Laboratory and 80 mg of pre-rigor Longissimus lumborum were collected in control and LPS100 treatments within 30 min postmortem for RNA analysis. Wholesale loins were split and randomly assigned 1 or 14 d of wet aging. Chops were fabricated after aging and placed under retail display (RD) for 0 or 7 d. Animal was the experimental unit. LPS-treated lambs had increased (P < 0.05) rectal temperatures at 1, 2, 4, and 24 h post-injection. Transcriptomics revealed significant (Praw < 0.05) upregulation in RNA pathways related to generation of oxidative stress in LPS100 compared with control. A trend was found for tenderness (Warner-Bratzler shear force, WBSF; P = 0.10), chops from LPS50 having lower shear force compared with control at 1 d postmortem. Muscle from LPS50 treatment lambs exhibited greater troponin T degradation (P = 0.02) compared with all treatments at 1 d. Aging decreased WBSF (P < 0.0001), increased sarcoplasmic calcium concentration (P < 0.0001), pH (P < 0.0001), and proteolysis (P < 0.0001) across treatments. Following aging, chops increased discoloration as RD increased (P < 0.0001), with control chops aged 14 d being the most discolored. Chops from lambs given LPS had higher (P < 0.05) a* values compared with control at 14 d of aging. The L* values were greater (P < 0.05) in LPS100 compared with both LPS50 and control. Aging tended (P = 0.0608) to increase lipid oxidation during RD across either aging period. No significant differences (P > 0.05) in sarcomere length, proximate composition, fatty acid composition, or isoprostane content were found. These results suggest that defined upregulation of oxidative stress has no detriment on fresh meat color, but may alter biological pathways responsible for muscle stress response, apoptosis, and enzymatic processes, resulting in changes in tenderness early postmortem.

Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed.

Simple SummaryA total of 84% of the autochthonous livestock breeds in Spain are in danger of extinction. This decline is mainly produced because they are not very productive and the farmers have been oriented to the most productive breeds, neglecting the rest. There are many factors that push us to conserve autochthonous breeds with little census. These animals are very adapted to their environment, so they are the ones that best exploit the geographical characteristics of their area; besides, their products have a high quality and these breeds have very beneficial genetic components: they are a source of very useful and not sufficiently known gene variants that make them a genetic heritage of undoubted value. If they become extinct, we would be losing an irreplaceable genetic quality. Rubia de El Molar sheep, an autochthonous breed of Madrid, Spain, is currently in serious danger of disappearing. In this work, the meat quality of lambs from Rubia de El Molar breed was studied to test both weight and sex effects on meat quality, assessed by means of instrumental methods. This is the first work that studies the instrumental quality of Rubia de El Molar suckling lamb meat.The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) lightness from 43.39 for 10 kg lambs to 38.84 for 25 kg group was observed. LT redness and yellowness indices and chromaticity values increased as weight increased. The percentage of juice expelled increased from 11.52 (10 kg) to 17.15 (15 kg). The percentage of intramuscular fat in biceps femoris (BF) and supraespinatus (SE) muscles increased as weight increased. Warner–Bratzler shear force (WBSF) in raw meat and hardness in cooked meat increased as liveweight increased. However, a decrease in the amount of soluble collagen in quadriceps femoris (QF), biceps femoris (BF) and infraespinatus (IE) muscles was observed as weight increased. Sex effect was only observed for intramuscular fat content in QF and BF muscles (2.4% in males and 2.9 in females) and WBSF in raw meat (26.12 N for males and 21.25 N for females). Weight had a greater effect than sex on Rubia de El Molar meat quality characteristics.

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls.

Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT) muscle of young Limousin-sired bulls to identify candidate protein biomarkers. A total of 34 proteins showed differential abundance between the tender and tough groups. These proteins belong to biological pathways related to muscle structure, energy metabolism, heat shock proteins, response to oxidative stress, and apoptosis. Twenty-three putative protein biomarkers or their isoforms had previously been identified as beef tenderness biomarkers, while eleven were novel. Using regression analysis to predict shear force values, MYOZ3 (Myozenin 3), BIN1 (Bridging Integrator-1), and OGN (Mimecan) were the major proteins retained in the regression model, together explaining 79% of the variability. The results of this study confirmed the existing knowledge but also offered new insights enriching the previous biomarkers of tenderness proposed for Longissimus muscle.

Influence of Immunocastration on Slaughter Traits and Boar Taint Compounds in Pigs Originating from Three Different Terminal Sire Lines.

Simple SummaryDue to the negative public opinion and welfare issues related to surgical castration, gradual introduction of alternatives like entire males and immunocastrates is taking place. Despite several economical and welfare advantages that the alternatives offer, numerous issues (i.e., boar taint, meat quality alterations), as well as their interactions with rearing and breeding (genetic) factors remain unanswered. Therefore, the focus of this study was to investigate the possibility of using different commercial sire lines in three male sex categories (entire males, immunocastrates, surgical castrates) and to compare their carcass traits, meat quality and boar taint compounds. A significant effect of terminal sire line and/or male category together with their interaction was observed for most of the investigated carcass and meat quality traits. The observed interaction should be taken into consideration when deciding on the production of a specific male category.The aim of the research was to investigate the influence of terminal sire line (TSL) and male category (MC) on carcass and meat quality of commercial fatteners. The study was performed on 180 pigs originating from three terminal sire lines: A (Pietrain × Large White), B (pure Pietrain), and C (Pietrain × Duroc × Large White), being assigned to three groups according to MC: immunocastrates (IC, n = 60), surgical castrates (SC, n = 60) and entire males (EM, n = 60). TSL affected most of the carcass and meat quality traits, together with the androstenone concentration. At the same time, MC had a significant effect on fat thickness, ham circumference, drip loss, cooking loss and androstenone and skatole concentrations. A significant interaction effect was observed for carcass length and ham circumference, as well as for most of the measured meat quality traits (except cooking loss, CIE L*, CIE b*, and Warner Bratzler Shear Force (WBSF)). Among the three investigated sire lines, immunocastration was shown to be most beneficial for fatteners sired by the TSL C. However, if deciding to raise EM, fatteners from the TSL B are recommended in terms of carcass and meat quality, although strategies for avoiding boar taint in their carcasses must be taken into consideration.

Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass

Abstract Three post-slaughter methods, electrical stimulation and immediate chilling (ES-IC), non-stimulation and delayed chilling (NS-DC), and non-stimulation and immediate chilling (NS-IC), were compared on uncastrated Beetal Bucks and Lohi Rams (n = 27/species) carcasses. This experiment intended to evaluate the conditions optimised for the small ruminant’s meat safety and quality. The microbiological safety, pH, temperature, instrumental color, drip loss, cooking loss, and Warner Bratzler shear force values were measured on M. longissimus thoracis (LT). The pH and temperature were recorded at 0, 1, 3, 6, 12, and 24 h post-slaughter. There was no cold shortening among the ES-IC and the NS-DC. The LT samples of NS-DC had higher color values than ES-IC. The species effect was significant (p 0.05) in drip and cooking losses. For microbial analysis, carcasses from ES-IC treatment had lower (p

Effect of placement weight and days on feed on feedlot cattle performance and carcass traits

One hundred and thirty six Angus steers were used to evaluate the effects of feedlot placement weight (PW; weight of the animal at the time of its placement into the feedlot) and days on feed (DOF) on feed efficiency, carcass transfer (CT), and carcass traits. The 2 × 4 factorial experiment included PW (Light (LT), 310 kg BW; or Heavy (HV), 415 kg BW) and DOF (54, 83, 111, or 145 d) before slaughtering. At d 0, four steers selected at random from each PW group were slaughtered to determine initial hot carcass weight (HCW). The rest of the steers were allocated in pens (4 pens/treatment; 4 steers/pen) with ad libitum access to feed and drinking water. No PW × DOF interactions were detected for any response variables (P > 0.05). Heavy steers showed greater (P < 0.001) daily dry matter intake (DMI) than LT steers. Daily DMI did not change (P = 0.11) across DOF. Average daily gain (ADG) and daily carcass weight gain (CWG) were not affected (P > 0.05) by PW. Although ADG showed a quadratic (P = 0.003) response across DOF, CWG was higher (P < 0.05) for steers fed 83 d or longer. This resulted in a linear increase (P < 0.001) in CT (ratio of CWG to ADG, expressed as a percentage) during the 145 feeding period. Feed efficiency (DMI: ADG and DMI: CWG ratios) was better (P < 0.001) for LT than HV steers. The ratio DMI: ADG was higher (P < 0.05) for 145 DOF steers, whereas the ratio DMI: CWG tended (P = 0.08) to be better for 111 DOF. Heavy steers showed greater (P < 0.05) final live weight, HCW, ribeye area, subcutaneous fat thickness, and marbling score than LT steers. Final weight and HCW increased linearly (P < 0.001) with DOF. Subcutaneous fat thickness was higher (P < 0.05) for steers fed 111 d or longer. Marbling score and LM total lipid increased linearly (P < 0.001) with DOF. Longissimus muscle pH and color (a*, b*), and subcutaneous fat color (L*, a*, b*) were not affected (P > 0.05) by treatments. Warner Bratzler shear force did not differ (P = 0.16) between PW but was affected (P = 0.005) by DOF. However, all steaks showed a WBS value below 4.0 kg. Regardless of treatment, WBS decreased (P < 0.001) as postmortem aging days increased. Overall, HV steers produced larger carcasses that had greater fat deposition, and similar tenderness than LT steers. Feeding up to 111 days, regardless PW, could improve animal performance and CT, and produce large carcasses with acceptable levels of subcutaneous fat thickness and palatable beef.

A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either &lt;16 or 19 months

Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a production perspective. Ensuring satisfactory quality of bull beef from dairy origin is essential. Aim To determine the effect of two production systems and three muscle types on physico-chemical characteristics and fatty acid (FA) profile of beef from Holstein-Friesian (HF) bulls. Methods Thirty HF bulls were equally assigned to two production systems, namely, slaughter at under 16 months of age or slaughter at 19 months of age. Longissimus thoracis (LT), Semitendinosus (ST) and Gluteus medius (GM) muscles were excised post-slaughter for determination of pH, colour, Warner–Bratzler (WB) variables, cook loss, chemical composition [intramuscular fat (IMF), moisture, protein, ash], collagen characteristics and FA profile. Results WB variables and cook loss after 14 days postmortem ageing, and insoluble and total collagen contents were higher, while IMF content, redness and saturation at 24 h post-blooming were lower for muscles from the 19-month production system. Muscles from the under 16-month production system had a higher saturated fatty acid (SFA) proportion and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio, while muscle from the 19-month production system had a higher PUFA proportion, n-3 PUFA proportion and PUFA:SFA ratio. The GM muscle had the lowest L* value, followed by LT and ST. Yellowness, saturation and hue angle were greater in ST. LT had lower WB variables, cook loss, moisture, and a higher IMF content than ST and GM. The PUFA proportion and PUFA:SFA ratio were highest in ST, followed by GM and LT. IMF, total FA, SFA and monounsaturated fatty acid (MUFA) concentrations were higher in LT from the under 16-month production system bulls (the interaction). Conclusions Beef from the under 16-month production system compared with beef from the 19-month production system, and LT compared with ST and GM muscles had better quality characteristics. Implications Dairy bulls can produce beef of acceptable quality. The findings will guide selection of the combination of production system and muscle type most appropriate to specific market requirements.

Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study.

The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

Physico-chemical and sensory characteristics of porkloin roast cooked to three internal temperatures

The experiment was conducted to examine the effects of three cooking internal temperatures (65. 75 or 85'C) on the physical, chemical and sensory characteristics of pork. Pork muscle, Longissimus dorsi, used were collected immediately after slaughter dnd stored overnight at -18°C. Loins were removed, allowed to thaw at room temperature, and cut into fifteen chops with an average weight of 300g. The chops were randomly allocated to three internal temperatures, 65, 75 or 85°C and transferred into the oven where they were roast cooked until the desired internal temperature was reached. The cooked weight, cooking loss, Warner Bratzler shear value and proximate composition were determined on cooked pork. Sensory attributes were also assessed by a 10-member panel using a 9-point hedonic scale. The results of the study indicated that final internal cooking Temperature had no effect (P&gt;0.05) on cooking loss und shear value. No significant effect was observed on tenderness, juiciness and flavour. Overall acceptability was significantly p&lt;0.05) affected with pork loin cooked to internal temperature of 85'C most acceptable. While moisture and ash contact decreased with increased. The fat content was 101 consistent influenced. The final internal cooking temperatures had no effect on the proximate composition (P&gt;0.05) of the pork loin.

Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat

Context Crude glycerin (CG) is an energetic byproduct that generates glycerol, an energy product that is absorbed by the ruminal wall and conducted to the liver, where it is metabolised and it is converted to glucose, by the action of the enzyme glycerol kinase, in a gluconeogenesis process. Aims The study objective was to determine the effect of CG inclusion, replacing corn bran, in a total mixed ration to lambs, on carcass traits, physicochemical properties and the fatty acid (FA) profile of lamb meat. Methods Forty-four uncastrated crossbred Santa Ines × indigenous lambs were distributed in a completely randomised study, with four CG inclusion levels (0, 70, 140 and 210 g/kg in the lamb diet). Key results The addition of CG up to a level of 70 g/kg to the lamb diets promoted greater slaughter bodyweight, hot and cold carcass weight, carcass traits, and meat lipid content, and improved Warner–Bratzler shear force in meat. Inclusion of CG in the diet did not affect (P &gt; 0.05) the pH and colour parameters (lightness, redness, yellowness and chroma) of meat. The FA composition of the longissimus lumborum of lambs C14:0, C15:1, C16:0, C18:1 cis and ΣFA medium-chain were greater, and FA meat concentration of C14:1, C15:0, C17:1, C18:0, C18:2 n−3, C18:2 n−6, ΣPUFA, ΣFA-old-chain and elongase enzymatic activity were lower in lambs fed without CG and with 70 g/kg CG, compared with lambs mainly fed 140 and 210 g/kg CG. The heath indexes, atherogenicity index and desirable FAs improved by dietary CG inclusion of 210 g/kg to the diet of lambs. Conclusions CG obtained from biodiesel production can be incorporated in lamb diets up to 70 g/kg total mixed ration, replacing corn bran to improve the weight gain, meat lipid content, Warner–Bratzler shear force and FA profile of lamb meat. Meat fat-related consumers health indices improved from the biggest inclusions of CG to the diet of lambs However, the use of CG at levels 140 and 210 g/kg total mixed ration reduces the performance, carcass weight and morphometric measurements. Implications It is recommended the inclusion at a maximum level of 70 g of CG/kg DM as total mixed ration replacing corn bran improves the weight gain, cooking weight loss, Warner–Bratzler shear force, meat lipid content and consequently FA meat composition.

Effects of Allium mongolicum Regel and its extracts supplementation on the growth performance, carcass parameters and meat quality of sheep

The objective of this study was to investigate the effects of Allium mongolicum Regel (AM) and AM extracts on the growth performance, carcass parameters and meat quality of sheep. Forty sheep were randomly divided into four groups. The groups consisted of CON (basal diet), AM water extract (AWE; basal diet + 3.4 g/sheep/day AWE), AM ethanol extract (AEE; basal diet + 2.8 g/sheep/day AEE) and AM (basal diet + 10 g/sheep/day AM). The average daily gain (ADG) was improved (p < .05) and feed conversion ratio (FCR) was decreased (p < .05) in AWE, AEE and AM compared to CON. The loin eye area (LEA) and intramuscular fat (IMF) percentage were improved (p < .05) and cooking loss (CL) was decreased (p < .05) in AM, AWE and AEE compared to CON. The water holding capacity (WHC) was improved (p < .05) in AM and AWE compared to CON. The Warner–Bratzler shear force (WBSF) was decreased (p < .05) in AWE and AEE compared to CON. The levels of Σ polyunsaturated fatty acid (ΣPUFA) was increased (p < .05) and Σ saturated fatty acids (ΣSFA) was decreased (p < .05) in AM, AWE and AEE compared to CON. The levels of C18:1t-9, C18:1t-10 and C18:1t-11 were increased (p < .05) in AM and AEE compared to CON. The levels of C16:0 and n6/n3 ratio were decreased (p < .05) and levels of Δ9-desaturase C16 and elongase enzymatic activity were improved (p < .05) in AWE and AEE compared to CON. In conclusion, supplementation with AM and AM extracts could increase the growth performance, carcass quality traits and some healthier fatty acids. Highlights Allium mongolicum Regel extracts increased average daily gain and decreased feed conversion ratio, improves carcass parameters in sheep. Allium mongolicum Regel extracts increased fat content in the Longissimus dorsi muscle. Allium mongolicum Regel extracts had beneficial effects on the fatty acid composition in the Longissimus dorsi muscle.

Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)

Context Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2°C or 7°C) and time (21 or 42 days). Key results Samples dry-aged at 7°C had higher (P &lt; 0.05) weight loss than samples dry-aged at 2°C. Although storage temperature did not affect (P &gt; 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P &lt; 0.05) in the samples stored at 7°C compared with 2°C. Aging for 42 days resulted in greater (P &lt; 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P &gt; 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples. Implications This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems.

Effect of Vacuum Cooking Process Conditions on Color, Textural, Microstructural and Sensory Properties of Beef

In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-120 min) for beef, an optimization study was carried out following Central Composite Rotatable Design (CCRD). The optimum vacuum cooking condition was selected as 85.6°C of cooking temperature and 106.6 min of cooking time targeting maximum chewiness (textural quality), minimum shear force (textural quality) and maximum sensory overall acceptance attributes. Considering the color values of crust and inner parts of beef samples, an insignificant difference was observed among cooking temperatures and times. However, Warner Bratzler shear force values decreased with an increase in cooking temperature. Moreover, higher cooking temperature and longer cooking time resulted in superior sensorial properties in terms of overall acceptance scores.

Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

Aim of study: The effects of hunting season (autumn vs. winter) on carcass characteristics and meat quality of Iberian wild red deer were assessed.Area of study: A total of 100 males of wild red deer of Iberian genetic line (Cervus elaphus) were hunted on Ciudad Real (south central Spain).Material and methods: Yields for shoulder (with bone), neck, backbone, loin, tenderloin, leg (with bone), short plate and flank were determined. In addition, samples of Longissimus thoracis et lumborum and Rectus abdominis muscles were collected. Then, pH48, colour measurements, chemical composition, cooking loss, Warner Bratzler shear blade, fatty acid and amino acid profiles and mineral content were analyzed.Main results: Deer hunted in autumn (n=50) had higher (p&lt;0.01) yields of shoulder, backbone and short plate and higher contents of intramuscular fat (IMF), cholesterol and K, Fe and Mn but lower (p&lt;0.001) pH48 and Na, Mg, Zn and Cu contents than deer hunted in winter (n=50). Shear force tended (p=0.05) to be lower for meat collected in autumn than for meat collected in winter. However, loin yield was 59.2% higher (p&lt;0.001) for winter than for autumn carcasses. Deer hunted in winter had higher α-linoleic acid (p&lt;0.05) and long chain n-3 polyunsaturated (p&lt;0.001) percentages than deer hunted in autumn.Research highlights: Autumn hunting is recommended to obtain carcasses with higher yields of shoulder, backbone and short plate and meat with higher IMF. Conversely, winter hunting is advisable for higher loin yield and for a profile richer in polyunsaturated fatty acids.